Pour vegetable oil into a large cast-iron skillet (approximately 1/4 to 1/2 inches deep).,Heat to 375 degrees F. To test the heat, flick a few breadcrumbs into the oil.,If the oil doesnt react or spit, its not hot enough yet.,Lightly beat the eggs in one bowl; set aside.,Put the flour in its own bowl; set aside.,Combine the breadcrumbs, sea salt, and ground black pepper; set aside.,Create a small assembly line next to your skillet, or as close by as you can, so you can dredge your tomato slices and place them in the skillet with less of a mess.,Dredge each tomato slice in flour, followed by the egg, followed by the breadcrumb mixture.,Carefully place the tomato slices into the hot oil, in batches, cooking for 12 minutes per side or until golden brown on both sides.,Remove the golden slices with a slotted spoon and place them on paper towels or a rack to drain absorb/drain the oil.,Garnish with parsley if desired.,Serve hot with dipping sauce of your choice.,If serving on their own, sprinkle with a bit of sea salt.,______,It could be chili powder, cayenne pepper, Old Bay seasoningget creative!